hit the reset button with this healthy, vegetarian tofu stir-fry. it’s not about going vegan or vegetarian, it’s about healthy eating, adding variety an introducing new foods to our diet.
First published at www.transformationcookbook.com
Ingredients:
300g crispy baked golden tofu
1 tsp minced lemongrass
1 garlic clove, minced
1 green chilli, deseeded & finely chopped
3 tbsp thai seasoning paste
4 spring onions, finely sliced
2 carrots, cut into matchsticks
1 red capsicum, deseeded & sliced
2 zucchinis, sliced
2 boy choy, washed & chopped
2 broccolini, washed & cut into pieces
Dressing:
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp stevia
2 tbsp sweet chilli sauce
Step 1: in a small cup, whisk together the dressing ingredients with 2 tbsp water and refrigerate.
Step 2: prepare tofu as per recipe, then return frying pan to hot plate and respray with canola oil.
Step 3: add lemongrass, garlic, chilli, thai seasoning and spring onions. stir fry for 1-2 minutes, or until fragrant and onions have softened.
Step 4: add carrots, capsicum and zucchini strips and continue to stir fry for 3-4 minutes. add bok choy, broccolini and 2-3 tbls water and stir fry for 2-3 minutes or until vegetables are tender/crisp.
Step 5: when done, plate up vegetables into bowls, top with crispy tofu cubes and spoon dressing over the top (or on the side if you prefer).
TIP: stir-in pastes are available in the fresh produce section of most supermarkets. they’re convenience and stay fresh for weeks.
